Easy Chickpea Soup

Course Gluten-fre, Vegan
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Author Vanessa


  • 2 tablespoons Olive Oil
  • 2 small Red Onions cut into half slices
  • 1 yellow Bell Pepper roughly diced
  • 1/2 teaspoon ground Cumin
  • 1/2 teaspoon Salt
  • 1 teaspoon Paprika
  • 1 large clove of Garlic crushed
  • 2 cups Vegetable Broth
  • 2 cups Tomato Puree
  • 1 1/2 cups cooked Chickpeas canned chickpeas work well too
  • 2 teaspoons Red Wine Vinegar
  • fresh Chives. Parsley or Cilantro for garnish (optional)
  • Cracked Pepper optional


  1. Heat olive oil in a medium sized stock pot over medium-low heat. Add onions, bell pepper, spices, and garlic to pot. Sautee for about 5 minutes until onions become  tender and garlic fragrant.
  2. Add broth and tomato puree to pot and bring to a boil. Simmer for 10 minutes over low heat.
  3. Add chickpeas and red wine vinegar and continue to simmer for an additional 5 minutes.
  4. Remove from heat. Serve hot and top with fresh herbs and cracked pepper.

Recipe Notes

1) Red onions can be substituted with white onions or yellow onions. Yellow onions will taste similar to red onions and be sweeter.2) Red wine vinegar can be substituted with white wine vinegar. Other substituted are rice wine vinegar (will need to add at least 3 teaspoons instead), sherry vinegar and balsamic vinegar. Soup, however, does taste the best made with red wine vinegar.